This is one of the most simple salads I’ve ever made, and yet it got rave reviews from my family. Just like most recipes, you can customize this one to make it your own.
Creamy Italian Salad
16 ounces seashell noodles
16 ounce bottle creamy Italian dressing ; (I used Olive Garden brand)
1/4 cup Onion ; chopped (I used green onion)
1/2 teaspoon Garlic Salt
1/2 teaspoon Pepper
Various finely diced fresh veggies ; your choice
Cook noodles as directed on package & drain. Rinse in cold water to prevent sticking; drain. Place noodles in bowl and add remaining ingredients. Stir well. Refrigerate for at least 1/2 hour. Serve cold.
Even though this recipe is called “ALMOND” frosting, you’ll notice there is no actual almond extract in here. That’s because the almond flavor comes from the maraschino cherry juice. We normally use this frosting to ice our sugar cookies for Valentine’s Day, so to frost these cupcakes I had to thin it out with some milk, then fluff it up with some marshmallow fluff.
1/3 cup butter or margarine, softened
3 cups powdered sugar
1 tablespoon milk
2 tablespoons maraschino cherry juice, more if needed
Mix all ingredients together and spread on sugar cookie.
Remove chicken breasts from the package and cut them in half lengthwise, then cut those pieces to fit on your slider rolls. I typically get 4 pieces per chicken breast. If they are really thick, I’ll pound the thicker pieces in a ziploc bag so they are all the same thickness.
Put your chicken breasts in a large ziploc bag and pour 1 cup of pickle brine over the breasts to marinate for 2 hours or overnight.
Heat skillet over medium, butter your cut slider rolls and lightly toast them in skillet. Set aside.
Cover bottom of pan with olive oil, heat over medium high heat.
Coat your chicken breasts with panko crumbs, shake off excess.
Fry chicken in batches, until chicken coating is browned nicely (3 minutes per side works for me) and keep each batch warm in a low oven while cooking the remaining chicken.
Assemble sammies with a slice of pickle secured to top with a toothpick, or inside sandwich. So good!
My daughter, Mary, is a very intuitive cook. She’s very smart about what flavors go together and how to use up what we have on hand instead of buying all new ingredients, which my pocketbook appreciates! She came up with these roasted tomatoes that we eat like bruschetta. Her grandmother saw the picture I posted on Facebook, and asked for the recipe. Mary texted me the recipe to share with everyone and I decided to keep it here exactly in her own words 🙂 Love my sweet, smart, and thrifty girl.
Mary Zick’s famous roasted tomatoes and garlic. Fabulous!
Oven like at 400 Cherry tomatoes, sometimes half em sometimes I don’t
chop up however much garlic you like (I like a lot)
put it on the sheet pan.
Sprinkle on red pepper flakes, Italian seasoning salt pepper and olive oil and toss it (don’t put basil cause it normally burns on me)
Bake for like 10 minutes just depending on how many tomatoes you used
They should be wrinkled but still have their shape and I normally just smush them put some basil on top and put it on bread
Ever find yourself needing a quick appetizer and you don’t have time to run to the store for provisions? This is one I always have the ingredients for in my fridge. I can whip them up in no time, and put in the fridge to chill while I shower and get ready. Slice and plate before walking out of the house! So easy and always a hit.
Easy Ham Roll Ups
3 Slices cooked ham from the deli
4 oz. cream cheese; softened
3 green onions; cleaned and trimmed
Bring cream cheese to room temperature.
Lay the ham slice flat on a cutting board.
Spread 1-2 Tablespoons of softened cream cheese over the ham slice.
Place green onion on the short end of the deli meat and roll tightly.
Repeat with the remaining ingredients.
Place on a plate and cover with saran wrap. Put in the refrigerator for at least an hour or up to 24 hours.
When ready to serve, remove from the refrigerator and cut each ham roll into bite-sized slices.
I met my friend Maria when we were sophomores at the University of Alabama. We used to play cards to all hours of the night! I eventually moved off campus and got a job at a hospital. One year I was unable to go home for Christmas, so we got together and did a “Friendsmas” together. She made these canapes and they were so delicious I’ve made them for every Christmas ever since! Hope you enjoy them!
MARIA’S CHICKEN CANAPES
3⁄4 cup mayonnaise, more if needed to moisten
1⁄4 cup minced fresh onion
1(4 ounce) can green chilies
1cup cheddar cheese, grated
garlic salt, to taste
miniature party rye rounds
Preheat oven to Broil.
Combine all ingredients and place them on the Party Rye bread.
Christmas cookies are my favorite tradition for the holiday season. When I lived in Osceola, Arkansas one of my friends hosed a cookie swap. My sweet friend Layne Rayder, who sadly passed away earlier this year, brought these and they were so buttery and rich. We made them in her honor this year.
Scotch Shortbread by Layne Rayder
3/4 cup Unsalted butter ; not margarine
1/4 cup Sugar
2 cups Flour
1 tsp. Vanilla extract
Cream butter and sugar. Slowly add flour until incorporated. Add vanilla. Chill dough. Anytime dough becomes difficult to work with, chill for 15-20 minutes. Roll out and cut into favorite shapes. Bake at 350 for 15 minutes or until light brown. Cool on a rack and decorate with colored sprinkles and colored sugar. Makes 24 cookies.
I made these in mini form for my annual Girl Nosh Dirty Santa Party and they were a hit! I googled an easy aioli recipe to top them and then sprinkled on some chives for a beautiful presentation. Served on my 3-tier Russell Wright serving tray! Simple, clean flavors and an easy preparation but makes a big impact!
1 teaspoon Old Bay Seasoning
1 ounce Mustard
1 teaspoon Lemon Juice
1 teaspoon Worcestershire sauce
1 teaspoon Parsley; chopped
1/3 cup Mayonnaise
1 ounce Green onion; diced
2 ounce Red pepper; diced
1 pound Fresh lump Crabmeat
3/4 cup Bread crumbs
Beat egg. Add all ingredients except crab. Add crab and mix gently by hand. Shape into patties. Refrigerated 20 minutes. Heat 2 T. Oil in a medium-high heat skillet and fry until lightly browned.